Chocolate Vanilla Cream

Ingredients

• 2 sheets white gelatin
• 1 Vanilla bean
• 100 ml milk
• 60 g sugar
• 2 egg yolks
• 200 ml whipping cream
• 100 g dark chocolate
• 2 egg yolks
• 30 g sugar
• 100 ml milk
• 150 ml whipping cream

Instructions

1. 1.

   Soak gelatin in cold water for 5 minutes. Split the vanilla bean lengthwise and scrape out the seeds. Cook milk with vanilla seeds and sugar for 5 minutes, whisk egg yolks in a bowl, then stir the warm milk into the yolks with a whisk. Place the bowl over a hot water bath and whip the mixture until creamy. Squeeze out excess water from gelatin and dissolve it into the custard while stirring. Set the bowl in cold water and beat the cream until lukewarm. Whip the cream stiffly and fold it in.

2. 2.

   For the chocolate cream, break chocolate into pieces, place in a bowl and melt over a warm water bath. Whisk egg yolks, sugar and milk together in a bowl and whip over a hot water bath until creamy. Stir in the melted chocolate. Let cool slightly. Whip the cream stiffly and fold it into the mixture.

3. 3.

   Layer vanilla and chocolate creams alternately about 1 cm high into four tall glasses. Chill in the refrigerator for about 2 hours to set.